Description
This homemade Cookie Butter Coffee Creamer is made with Lotus Biscoff Cookie Spread, cinnamon, and vanilla for a cozy fall flavor. Easy to make, customizable, and better than store-bought!
Ingredients
1 and 1/2 cups half and half (or any non-dairy option)
1/2 cup creamy cookie butter
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup sweetened condensed milk (or a non-dairy option)
3 tbsp honey or maple syrup
Pinch of salt
Instructions
Standard Method (Using a Blender)
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Combine all ingredients in a blender.
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Blend on high until smooth and the cookie butter is completely incorporated.
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Pour the creamer into a clean glass jar or bottle, seal, and refrigerate.
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Shake well before each use.
Stovetop Method (Without a Blender)
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In a small saucepan, combine the half-and-half, cookie butter, honey, and cinnamon over medium heat.
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Whisk until the cookie butter melts and the mixture is smooth. Avoid boiling.
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Remove from heat and whisk in the vanilla extract and sweetened condensed milk until fully blended.
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Let cool before transferring to a jar. Refrigerate and shake before using.
Notes
Store your homemade coffee creamer in a sealed jar or bottle in the refrigerator for up to one week.
Shake before using: Natural separation is normal, just give it a good shake.
Adjust sweetness: Add more or less honey depending on your taste.
If it’s too thick, add a little more half and half.
Dairy-free option: Use oat milk or coconut milk instead of half-and-half and replace condensed milk with maple syrup.